Recipe - Shrimp and Spinach Pita Pockets

My little brother informed me that we had some pita bread and nothing to do with them. So…check out this recipe if you will!

Step 1: Ingredients (serving size: 8-10 pita pockets)

olive oil (for pan)

1 tbsp basil (dried is okay)

1 white onion, sliced

1 bunch of spinach, strained and chopped

2 tbsps balsamic vinegar

2 cups cooked white rice

3 cloves garlic, minced

4 roma tomatoes, diced

5 pieces of pita bread, halved

10 oz white shrimp, shelled and diced

Step 2: Ingredient preparation
If your rice isn’t already cooked, start it up (if you have a rice cooker). Slice up the shrimp and onion. Mince your garlic. Place in a bowl with the basil and balsamic vinegar. Heat up a pot of water for the spinach.

Step 3: Cooking the shrimp
Heat up a skillet for your shrimp mix. Stir fry that baby up after putting some oil in it. Cook your spinach and drain it.

Step 4: Mixing in the rice
Chop up the spinach before putting it in a bowl with the shrimp stuff. Put the rice in the same skillet you had used for the shrimp for some flavor and to get some crisp in your rice.

Step 5: Making the pita stuffing
Dice the tomatoes before adding it to the bowl. Add the rice too. Mix it all up. Heat up the pita pockets now as well. A microwaving will do just fine.

Step 6: Completion and eating
Spoon that filling into the pockets for some deliciousness! If you’d like, you may also sprinkle some more balsamic vinegar into the filling after you’ve stuffed a pocket.